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Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series
Tung-ching Lee
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Bioactive Compounds in Foods: Effects of Processing and Storage - ACS Symposium Series
Tung-ching Lee
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
276 pages, 1, black & white illustrations
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 29 de agosto de 2002 |
| ISBN13 | 9780841237650 |
| Editores | Oxford University Press Inc |
| Páginas | 272 |
| Dimensiones | 241 × 164 × 23 mm · 576 g |
| Editor | Ho, Chi-Tang (both in the Department of Food Science, both in the Department of Food Science, Rutgers University) |
| Editor | Lee, Tung-Ching |
Ver todo de Tung-ching Lee ( Ej. Hardcover Book )